Pizza and Dough According to a Jamie Oliver Recipe

Name: Pizza and Dough According to a Jamie Oliver Recipe - Ariana G.
Ingredients: Sauce:; olive oil; 2 cloves of garlic; sliced thinly; 1 tablespoon heaped; fresh basil leaves; finely chopped / ¼ tablespoon dried basil; 400 g cherry tomatoes in broth / canned tomatoes in broth; 1/4 teaspoon dried oregano; salt; pepper; freshly ground; ½ hot pepper; fresh or dried; finely chopped (optional) Dough:; 1 tablespoon sugar; 2 packets of dry yeast of 7 g each / 42 g fresh yeast; 550 ml warm water; 800 g white flour; 200 g semolina; 1 tablespoon salt; 4 tablespoons olive oil Topping*:; salami; diced; mushrooms; sliced and sautéed in a little oil; olives; pitted; smoked bacon / kaiser; bacon etc. cut into strips

Appetizers - Pizza and Dough According to a Jamie Oliver Recipe by Ariana G. - Recipia

The pizza sauce is essential for giving the dish a special flavor. Start by sautéing a few cloves of garlic in a little heated oil. The garlic should turn slightly yellow, but be careful not to burn it, as a bitter taste will affect the quality of the sauce. Then, add fresh basil leaves, which will give an irresistible aroma, and the tomatoes with their natural sauce, along with dried oregano, salt, pepper, and optionally, chili pepper for an extra kick. Let the sauce simmer on low heat for about 20 minutes, stirring occasionally to prevent sticking. At the end, partially crush the tomatoes with a fork or a masher, achieving a fine sauce. Taste and adjust the seasonings to your personal preferences. Once finished, let the sauce cool, and if you want more pizza sauce, feel free to increase the quantities of the ingredients. Regarding the dough, combine the sugar with the yeast, then dissolve the mixture in ½ of the warm water. Set it aside for 5 minutes to activate the yeast. In a larger bowl, sift the flour and mix it with the semolina and salt, creating a well in the center. Pour the oil and the activated yeast into that well. Using a spoon, mix the ingredients, bringing the flour from the edges towards the center of the bowl. Gradually add the remaining warm water until you achieve a dough consistency. Knead the dough vigorously for 5-10 minutes until it becomes elastic and smooth. Shape it into a ball, brush it with a little oil, and wrap it in plastic wrap. Let it rise at room temperature for at least 15 minutes, but preferably 40-50 minutes, until it doubles in size. If you wish, you can prepare the dough the night before, leaving it in the refrigerator. Be careful, as the dough will continue to rise, so make sure to use a sufficiently large bowl. Divide the dough into smaller balls, depending on how many pizzas you want to make. Roll each piece of dough into a thin sheet by pressing it with your hands on a piece of parchment paper cut to the size of the tray. Let the crust sit for 10 minutes at room temperature. During this time, preheat the oven to 250 degrees, placing the tray on the bottom rack. Evenly distribute the sauce and desired toppings. After 10 minutes, remove the hot tray, transfer the pizza with the parchment paper, and bake for 10-12 minutes, or until the crust turns golden and crispy. After you take out the first pizza, insert the next one. Using this baking method, you will achieve a pizza similar to those made in wood-fired ovens, and if you have a heated granite stone, the pizza will be even more delicious. Serve hot, sliced, and enjoy every bite!